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Reviewed: Apr. 1, 2008

Excellent with steak. I increased the serving amount but still reduced the amount of wine and beef broth and they came out awesome. Definitely will be making again.

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lifetrooper


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Reviewed: Mar. 30, 2008

I halved this recipe for two with 8oz mushrooms, but 1/2 of everything else. Because the liquid was 1/2 it cooked down quickly. Very delicious with our McCormick Montreal seasoning!

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These are delicious with steak. I followed the recipe exactly except I added a lot less wine and they still turned out wonderfully. These will be a staple with our steak dinners from now on. Great recipe!

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becka2222

	Cooking Level: Expert Living In: Calgary, Alberta, Canada
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Reviewed: Nov. 21, 2007

I love mushrooms and was extremely disappointed in this recipe. I followed others suggestion and used 1 cup wine/1 cup broth. The aroma was amazing, the taste was less than spectacular. I've made much better from other recipes on this site.

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Dr. Cyndi

	Cooking Level: Expert Home Town: Wilmington, North Carolina, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Sep. 4, 2007

Very good! There are just two of us so I made 1/2 lb. mushrooms. I followed others' advice and used 1 cup wine and 1 cup broth. The rest I followed as written. I did add a blop of butter to the finished product. My preference. Thank you, Harry! One of the best recipes I have tried on this site!

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ANTS36

	Cooking Level: Expert Home Town: Lake Forest, Illinois, USA Living In: Sanibel Island, Florida, USA
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Reviewed: Apr. 23, 2007

YUM!!! I didn't have a ton of time so I took other reviewers advice and used only 1c wine/ 1c broth. It only took a little longer than the steaks on the grill. Can't wait to make this one for company!

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Meg Natural

	Cooking Level: Intermediate Home Town: Marquette, Michigan, USA Living In: Rockton, Illinois, USA
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Reviewed: Mar. 4, 2007

I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made this to go with london broil tonight. Thanks a bunch Harry for a great recipe!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Nov. 21, 2006

really really good! only used 1c. wine and 1c. beef broth.

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silence


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Reviewed: Sep. 19, 2006

I used this as the side/sauce for beef wrapped in puff pastry - and it truly was delish. I did not use button mushrooms, but instead used Crimini. The only things keeping it from a five-star review: Very similar results can be had with far less wine and time. It's a rare day that I am willing to drop an entire bottle of a decent red into a side/sauce to serve four. That said - the flavor and texture are spectacular. So, for special events - when you have a lot of time, don't mind the expense and want to truly impress - it's worth it.

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RKC

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Apache Junction, Arizona, USA
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Reviewed: Sep. 19, 2006

This was delicious! I make a similar dish increasing the amount of mushrooms to two pounds and using vermouth and beef boullion in place of the red wine and broth. I usually only use one or two cups of wine and add a little more butter too. It's a very flexible recipe and is wonderfully delicious no matter how much it's adjusted. (I am a mushroom freak--can you tell? Yum!)

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CJ McD

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Oshkosh, Wisconsin, USA
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Reviewed: May 2, 2006

The best mushrooms I have ever eaten. Made blue cheese crusted filet mignon and needed 1/2 cup port red, used the rest on these. Turned out wonderful. Easier than I thought. Would suggest doubling the mushroom amount. There are not any left now :-(

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TKDKat


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